Les Petits Macarons: Colorful French Confections to Make at Home

by Kathryn Gordon, Anne E. McBride

Overview

Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!

Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons.

This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag.

Shell flavors include:

• Pistachio
• Blackberry
• Coconut
• Red velvet
  

With an array of fillings:

• Crunchy dark chocolate ganache
• Lemon curd
• Strawberry guava pate de fruit

There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!

Product Details

ISBN-13:	9780762442584
Publisher:	Running Press Book Publishers
Publication date:	10/04/2011
Pages:	270
Product dimensions:	7.26(w) x 7.32(h) x 0.96(d)

About the Author

Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in Brooklyn.

Anne E. McBride is the co-author of six books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.

Editorial Reviews

"Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence."—Nick Malgieri, author of Bake! and The Modern Baker

"I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers."—Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too

"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."—Anil Rohira, World Pastry Champion

From the Publisher

Baking instructor Gordon and McBride (Chocolate Epiphany) present a lengthier and more versatile macaron cookbook than other recently published titles on these popular French treats (see "Making Macarons," LJ 7/11). They include four meringue methods with pictorial instructions, sweet and savory recipes that list metric and U.S. standard measurements, and an exhaustive troubleshooting guide with helpful photos of failed attempts. Intermediate to advanced bakers looking for lively flavor combinations will love the variety here (e.g., Popcorn Pastry Cream, Anise Ice Milk, Foie Gras with Black Currant Gastrique, and Maple-Bacon-Bourbon). Serious macaron enthusiasts should invest in Pierre Hermé's Macarons.

Library Journal